Louisiana Cream Fudge
3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup REAL butter
1/2 cup all-purpose flour
2 cups whole pecans
Put sugar, whipping cream and cornstarch in a 3-quart saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the soft-ball stage.
Remove from heat and add butter; beat for 5 minutes. Blend in flour and beat until creamy and thick. Add whole pecans. When thick, pour into a buttered 13 x 9-inch pan. Cool and cut.
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